Vegan Refried Pinto Beans

    Vegan Refried Pinto Beans


    19 people made this

    This recipe is a quick and easy way to make your own refried beans for any Mexican dish! These taste great in tortillas with avocado, cheese, lettuce, salsa and sour cream.

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 small brown onion, diced
    • 400g can pinto beans, drained
    • 1/4 cup tomato purée
    • chilli powder to taste
    • 225ml vegetable stock

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Heat oil in a medium frying pan over medium heat. Cook onions, stirring, until tender. Stir in beans, tomato purée, chilli powder and vegetable stock. Cook for 10 minutes or until the stock has reduced. Mash with a potato masher.

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    Reviews (6)


    Too much tomato puree and vegetable stock. Next I would cut back on the stock and puree and use diced jalapenos to taste. - 13 May 2013


    these ended up being a little too bland for my taste, but with a LOT of chilli powder and some salt, they were very good. - 29 Sep 2008


    I found that this recipe is geared toward tomato-lovers. For those who want a less tomatoey refried beans recipe, my suggestion would be to cut back on the amount of tomato paste used. Otherwise, it was quick and easy. - 29 Sep 2008

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